Speaking of Gloopy Juice....

F arrived home from laiki with several kilograms of cheap tomatoes and set about making passata to seal into some jars.  The bowl of green things in the background and below have various names (depending on where in the world you hail from).  F calls them okra.
When you cook okra, they make a gloopy juice too - more glue than juice in my view, but she eats it.  In fact she seems to like them fried up with onions and lashings of Grenadan allspice, cooked down with a generous quantity of that passata she is making, and served on couscous with chopped up fermented lemons (Moroccan style).  Do you think perhaps she is mixing her influences here?

Fermented lemons (or possibly Fur-mented lemons, I have seen what grows on top) are in a 'crock' on the bench, and seem to be getting added to everything these days.  They certainly ensure I don't go sniffing too closely at her plate.  It smells like something she might clean the bathroom with.

On a less challenging note, apricots were cheap and I suspect the dehydrator will be making an appearance again soon.

The tomatoes were watery so she drained a lot of that off and used it to cook some of her polenta and spinach dish which she then shared with friends.  Some of that passata in the background below.....

A weekend of pottering about in the kitchen and no roast chicken.  Priorities woman!!! We need to have words.
Resignation.

Comments

  1. Gail is interested in the fermented lemons - not an ingredient she's come across before.
    Nobby shares Tigger's disappointment at the absence of roast chicken.

    ReplyDelete
    Replies
    1. Lemons and salt (and some extra lemon juice to drown it all in and a weight thing to keep it under). F uses really small (golf ball sized) lemons cut in half. Seriously, it smells like bathroom ckeaner.... xxx Mr T

      Delete
  2. Will you please ask F if she will come to my house and teach me how to cook!

    ReplyDelete
    Replies
    1. I make it sound much better than it is JayCee. Most of it is gloop and none of it has any meat in it, so it really isn't interesting at all. xxx Mr T

      Delete
  3. my question is, are you resigning your position or are you resigned to your fate. lets talk about the english language, okra goes with tomatoes like white on rice. I love both, either or.. everything sounds yu

    ReplyDelete
    Replies
    1. Resigned to my lot in life -reporting on gloop, how low i do stoop....😹

      Delete
  4. just lost my comment. 2nd try. if two appear you can pick which to publish. I love okra, bob says he doesn't eat slime, i love it fried down and it goes with tomatoes like white on rice. mother always threw a handful in her pot of peas. now as to your resignation. are you resigned to your life or are you resigning your position on this blog? now lets talk about the English language

    ReplyDelete
    Replies
    1. F tried making a shrimp gumbo once lost the will to live before she got to the end of it (maybe the recipe was too exactly) and was unimpressed by the result. Trouble with okra avaikable in UK is they are over mature ans stringy. Here, fresh and less mature, they are piled high in the outdoor markets about €4/kg. Half a kilogram goes a long way.

      Delete
  5. If only world peace could be achieved as easily as the food is combined. I love experimentation in the kitchen.
    I tried to grow okra but they didn’t work
    Hubby is going to organise a big hot house so I might give them another go once that’s set up
    Whenever that is

    ReplyDelete
    Replies
    1. F is planning okra for her forever NZ garden, so on the basis of your observation we are going to need to choose our forever home carefully. If the climate isn't right we'll need room for a polytunnel.

      Delete
  6. Hari OM
    OOooohhhhh, fresh passata... I'll skip the lemons.... but even more mmmmmmmm is the bhindi (okra); one of my own personal faves, though I have to pay $$$ for them and then can only get them via my sister coming to visit. Right, that's enough drooling before bed... hugs and whiskeries, YAM-aunty xxx

    ReplyDelete
    Replies
    1. Okra in UK had never been a great experience where we lived. F realizes she might have to make trips to an Indian part of London occasionally. Fz and Pz Mr T

      Delete
  7. I tried okra once and that was enough! Very much like gloop :)

    ReplyDelete
  8. K will only eat okra with chicken but I like it stewed with tomatoes. Gloops not too bad.
    I didn't answer your last comment on my post. You have such lower laïki prices. Our market is on Friday. I'll go down and see what's available. It's mid summer. There should be more variety and heavens to Betsy, they should be cheaper. Let you know!!

    ReplyDelete
  9. My favorite okra dish is pure Rural Southern USA: pre-heated cast iron skillet well seasoned, a dash of cooking oil or bacon grease, a tablespoon or two of corn meal,; dump the okra that's been cut into. pieces about a quarter inch long, keep gently stirring and flipping the okra with a spatula. It sort of blackens. Love it that way but I'm not safe around a stove anymore. Hubby is not an okra fan except for using it in gumbo. And no older relatives still living that have the magic touch. LC@retirementdaze.com

    ReplyDelete
    Replies
    1. That okra dish sounds worth a try. Cornmeal is a staple in this household. Is gumbo genuinely difficult? F never mastered it.

      Delete
  10. Just lost my comment, too, but MadSapper said it all. LC at retirement daze.com

    ReplyDelete
  11. I've never tried okra. My Mum is a volunteer at the local community fridge. Sometimes she drops off random bits which are leftover at the end. That way I get to try all sorts for free and it does me good to be a bit more creative. Arilx

    ReplyDelete
    Replies
    1. We never got decent okra in UK - always bit tough and stringy.

      Delete
  12. I really like Okra and surprisingly only tried it 2 years ago when we were in Fiji, it doesn't seem to be very popular here.

    ReplyDelete

Post a Comment